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Baked Pesto Chicken with Italian Flavors

Chicken baked with pesto sauce, hot cheese bread and a vanilla caramel cheesecake make a delicious and pleasing meal.

Rate & Review

Raspberry vinegar gives the light, basil vinaigrette dressing a fresh accent that brings out the best in this spinach and fresh fruit salad.

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recipe

Ingredients:

  • 1/3 cup raspberry vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons granulated sugar
  • 1/4 teaspoon dried basil, crushed
  • 1/8 teaspoon salt
  • 8 cups (about 2 small bunches) fresh spinach, washed, dried and coarsely chopped
  • 1 large red apple, unpeeled and thinly sliced
  • 2 kiwifruit, peeled and thinly sliced
  • 2 oranges, peeled and sectioned
  • 10 fresh strawberries, sliced
  • 2 tablespoons sliced almonds, toasted

Directions:

COMBINE vinegar, oil, sugar, basil and salt in small bowl; whisk until blended. Combine spinach, apple, kiwifruit, oranges and strawberries in large bowl.

ADD dressing to salad; toss well to coat. Sprinkle with nuts. Serve immediately.

reviews

Review This Recipe
  •  Star(s)

    Spinach and Fresh Fruit Salad

    Coffee-mate N from

    One of my favorite salad recipes

  •  Star(s)

    Love it@

    Lynne from Mpls

    I have made this a few times and it's always a hit. I love it!

  •  Star(s)

    Great Flavor!!

    Nila Goodine from Fredericton NB

    I made this for a couples dinner we had for friends who were going on a cruise. We all brought dishes that pertained to cruise-style meals. I got compliments on this one, everyone loved it!!

  •  Star(s)

    Great Salad

    Lynette from WA

    This salad tastes great when it is eaten right after it is prepared. The combo of fresh fruits and spinach makes it taste so yummy!

  •  Star(s)

    Excellent!

    Nicole McAfee from Frisco, TX

    This salad was the favorite part of my meal! That raspberry vinegar makes the salad. I used canned mandarin oranges instead of the oranges called for and added other types of lettuce (romaine) with the spinach. I'll make this again for company.

  •  Star(s)

    Refreshing

    Susan from Plano, TX

    A quick and refreshing salad!

  •  Star(s)

    The kids liked it!

    Debbie Hill from Norfolk, VA

    My husband and all five kids liked this one. Before tasting everyone said I must have lost my mind. Now they want me to make this salad again. Very yummy and different!

  •  Star(s)

    Can't believe I ate the whole thing

    Brad Zimmerman from Atlanta

    I figured we'd toss this one - but I wanted to try something different. It was great! Wife and kids loved it too! Easy enough to fix regularly for family. Tasty enough to impress company!

  •  Star(s)

    Highlight of the Meal!

    Anne Atherton from Milwaukee

    My friend Julie brought this for Thanksgiving and it was THE hit of the dinner! Excellent presentation and taste!

  •  Star(s)

    Great salad!

    Diana L. Zwart from Indianapolis

    I made this and everyone in attendance loved it! And the dressing can be used for other spinach salads as well.

  •  Star(s)

    Great salad!

    Diana L. Zwart from Indianapolis

    I made this and everyone in attendance loved it! And the dressing can be used for other spinach salads as well.

  •  Star(s)

    Wonderful

    aflolo from Carpentersville, IL

    I made this for my family and everyone simply LOVED it!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 8

  • Calories: 150
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 80mg
  • Carbohydrates: 19g
  • Dietary Fiber: 4g
  • Sugars: 13g
  • Protein: 2g
  • Vitamin A: 55% of DV
  • Vitamin C: 120% of DV
  • Calcium: 6% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

This elegant and classic presentation of Baked Pesto Chicken is excellent for entertaining or other special occasions. Easy and tasty too!

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recipe

Ingredients:

  • 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
  • 1/2 cup BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
  • BUITONI Refrigerated All Natural Pesto with Basil (11 oz.)
  • 2 plum tomatoes, sliced (optional)
  • 3/4 cup (3 ounces) shredded mozzarella cheese

Directions:

PREHEAT oven to 400° F. Line baking sheet with heavy-duty foil.

PLACE chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet.

BAKE for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.

reviews

Review This Recipe
  •  Star(s)

    Loved It

    Nichole Halpin from Alpharetta, GA

    The kids ate this meal several days in a row, asking to have it again until I ran out. My husband was skeptical at first but love it, too. Super easy!

  •  Star(s)

    A keeper

    Lisa Katzmire from Newark, DE

    Our family loves this dish and my husband is a picky eater. He thinks a lot of chicken dishes are dull, but not this one. Nice and flavorful, easy to prepare and good for you.

  •  Star(s)

    Awesome!

    Ashleigh from Michigan

    I love this recipe. I make it all the time!

  •  Star(s)

    Can't taste the pesto

    Shannon from Atlanta, GA

    The chicken came out very moist and the dish was very good overall. However, this recipe won't satisfy a pesto craving.

  •  Star(s)

    Easy and kids loved it!!!!

    Allison Gramentine from Midland, Texas

    So easy, no mess, quick prep and incredible response from two little girls that do not like to try anything NEW!!

  •  Star(s)

    Simply delicious

    Lori Price from Huntington Beach, CA

    Very simple and delicious, great if you come home late from work. The only thing I'd add is a little salt and pepper.

  •  Star(s)

    Quick and Easy

    Erin Hackney from Burke, Va

    This recipe is really easy. Anything I can take out of my fridge and takes me only a few minutes to prep is excellent. It taste really good too. My two year old even ate it!

  •  Star(s)

    very simple and delicious

    Danielle A. from Brick, NJ

    I really like the Buitoni pesto, and find it very versatile. I use it in my grilled cheese sandwiches (with sundried tomatoes), and I love the way it pairs with the chicken in this recipe.

  •  Star(s)

    Excellent, quick recipe

    Zoe from San Diego, CA

    I prepare this for my friends and always get rave reviews. It is quick, easy, and most importantly, delicious!

  •  Star(s)

    Great tasting meal maker

    Janice Durham from Smyrna, TN

    I served this for lunch to my husband and myself. We both really enjoyed it. I will make one Sunday for our married children and our grandchildren. Excellent!!!

  •  Star(s)

    Delicious!!

    Kim Zona from OH

    This was a great meal!! The basil pasto, tomatoes and cheese had such a great flavor.

  •  Star(s)

    Easy quick and good!

    Pat from Pullman, Wa

    Fantastic! I throw on a few sliced black olives for color, wrap in foil and cook on the grill--I put the cheese on about 5 minutes before serving with crusty bread, salad and white wine.

  •  Star(s)

    delicious

    Teala from Mesa, AZ

    I just tried out this recipe last night. It was really good. I did make a couple changes to it, though. To the pesto, I added shredded romano cheese and some bread crumbs. The pesto came out crunchy. It was really great and it's so easy to make!

  •  Star(s)

    It's a keeper!!

    nancy from Ogden, Utah

    Oh my gosh! This is an easy and oh so good meal. My husband could not get enough. I served it with Buitoni cheese ravioli with Buitoni alfredo sauce, along with a green salad and it was a quick delicious meal that I will make over and over now. Thank you!

  •  Star(s)

    Perfect

    Janet from

    This recipe is absolutely wonderful. It is a permanent member of our cooking repetoire. We never get tired of it! It's so easy and the flavors are terrific. I recommend it to friends regularly.

  •  Star(s)

    Good chicken recipe

    Kim from Lodi, CA

    This recipe was super easy to make and it was really good. My daughter liked it too :) I will make this chicken again.

  •  Star(s)

    Very Good

    Mary Hatton from

    This dish was very good and very easy my husband and I both gave it 5 stars. We will make this again.

  •  Star(s)

    Totaly cheesy Chicken

    Brenda from Sparta, WI

    I loved this recipe as soon as I found it. I went right out and got the things to make it. I cooked it for dinner, while my husband was out hunting. When he came in he said "WOW, It smells great in here." Needless to say it was a big huge hit. He also said it is worth making again soon. Great flavor in this one!

  •  Star(s)

    WOW!

    Charie from Gary, Indiana

    I made this for my family and then made it at work. This is a easy, quick, and delicious recipe for everyone. Tastes great without the tomatoes too!

  •  Star(s)

    This is a winner...

    Angela from Greensboro, NC

    This tastes wonderful! Our dinner guests, as well as my family of six devoured this chicken. I had feared that the "green" chicken would weird the children out, but not so, they asked for seconds. Our guest's wife insisted on having me give her this "outstanding" recipe. I added the tomatoes and cheese before cooking, rather than for the last few minutes, and the cheese and tomatoes did not dry out. (Kept the oven set to 350.) I believe the cheese kept the chicken moist and juicy.

  •  Star(s)

    simple and tasty

    Michelle from

    As a single college student, this recipe was great! It was quick and VERY easy to make. The result was delicious, a no brainer!!

  •  Star(s)

    Delicious and EASY!

    Peggy from Kingston PA

    I used thin-sliced chicken breasts and reduced the baking time by 5 minutes. Do not omit the plum tomato slices - they make a nice presentation and taste great too!

  •  Star(s)

    wonderful!!!

    suzy from mill valley, ca

    Found the recipe while trying to figure what to make for dinner. My 11 y/o son helped prepare this dish by putting the ckn. in a baggie with dollops of pesto & squished it around. This made clean up a cinch. My son loved it, as did my 18 mo. old and my hubby. This will definitely be a do again! I used Pesto sauce from Classico which was just as tasty!

  •  Star(s)

    Great!

    Christy from Pensacola

    Awesome chicken recipe =) I loved it and even my 6 year old daughter enjoyed it!

  •  Star(s)

    Yum! Way to make chicken moist!

    Deb from

    I was pleasantly surprised by how yummy this recipe was! My husband and I loved it, though my son (age 3) was a little put off by the green appearance for the chicken. I served it over angel hair pasta and dribbled the pan drippings of pesto and chicken over the noodles for a great meal!

  •  Star(s)

    Mouth Watering

    Lisa Grandshaw from

    When I first saw the recipe I knew I had to try it. Well as I was cooking it for my boyfriend and I he was not so sure about it. Instead we both found that we really enjoyed it, He even went back for seconds. I have since passed the recipe on to friends and have recieved raving compliments!

  •  Star(s)

    Texas Wife

    kari hoag from bedford, texas

    Everyone in my family loved this recipe, it took maybe 30 minutes total to complete with pasta and marinara sauce. My husband is not the type to try new things unless it is at a restaurant be he wants this at least once a week.

  •  Star(s)

    pesto chicken

    heather from richmond, bc

    I've done this recipe before, another great way to use it is to cube up the chicken before baking and use it for homemade pizza. My favorite is to use the cooked pesto chicken, put onto a torilla shell, add other toppings (onion, mushroom, cheese, etc.) and bake for about 5-10min in the oven. No need for sauce because the chicken is really moist, plus the "crust" would get soggy. I'd rather make my pizza this way than get delivery!!!

  •  Star(s)

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  •  Star(s)

    Good with pasta.

    Laura from

    I wanted to make a pasta dish, so instead of baking this recipe, I sliced all the ingrediants and threw them into a stir-fry pan (I put in the cheese last, melted on top). I served it on linguine with alfredo, and I thought it was pretty good.

  •  Star(s)

    A Must Try

    Cheryl Lee from Grand Prairie, TX.

    I made this dish last night with skinless chicken thighs. I was very pleased with the results. Not only was the dish easy to make, it was delicious. I only added a sprinkle of black and red pepper to the pesto covered chicken, before baking. I served creamed spinach, and garlic bread with the pesto chicken. After working and doing laundry before cooking dinner, this was a great easy to make meal.

  •  Star(s)

    WONDERFUL MEAL FOR ENTERTAINING!

    Kristina from Peoria Illinois

    I made this meal twice, once when my mother and step father were coming over for dinner, and then when my soon to be inlaws came over for dinner. Both of them LOVED it and was very impressed. My fiance BEGGED me to make this dish becuase it was something different. He says "will you make the green chicken for dinner tonight" So much flavor, yum yum yum. I put tomatos and mushrooms on top and smother in parmesan and mozzerella. Very good on top of linguini! It gets a five for easy, yummy, and eye appeal. Its a MUST TRY!

  •  Star(s)

    Great Meal!!

    Heather from

    This is great. I marinated mine overnight and it was wonderful! The kids loved it too. The next day I took the leftover chicken and cut it up, put it in a tortilla with some lettuce, tomato, and ranch dressing. This is a awesome next day lunch!!

  •  Star(s)

    FABULOUS!!!!!

    Jill Hines from Nashville, TN

    This is wonderful! It is sooo easy to make, and every time I make it for company, they are so impressed! I always have people going back for more! This has quickly become one of my "signature" recipes!!! I can't say enough wonderful things about it!

  •  Star(s)

    No prep time? Cook this!!

    Allison from tx

    This was an excellent, super-fast recipe that my husband and I both enjoyed tremendously. I added parmesan, also, as suggested in a previous review.

  •  Star(s)

    mmm mmm good!

    Tiniest Faith from San Antonio, TX

    I chopped the chicken into cubes to marinate and distribute the pesto into every bite and then baked. Served over pasta with the tomatoes. Excellent flavor and great eye appeal!

  •  Star(s)

    FAST , EASY , EXCELLENT

    LISA from NY ,NY

    THE TITLE SAYS IT ALL. GREAT FOR WHEN U HAVE NO TIME TO PREP AND TASTES EXCELLENT. LOTS OF FLAVOR WITH THE PESTO. MMMMMMMMMMMM

  •  Star(s)

    Green Chicken

    Bo from Cleveland,Oh

    This recipe is fast,easy to assemble and delicious.I added more chicken,used the entire tub of pesto and added freshly grated parm along with the mozarella. My little ones really loved the green chicken!

  •  Star(s)

    Green Chicken

    Bo from Cleveland,Oh

    This recipe is fast,easy to assemble and delicious.I added more chicken,used the entire tub of pesto and added freshly grated parm along with the mozarella. My little ones really loved the green chicken!

  •  Star(s)

    Excellent

    Stephanie Prenatt from Valrico, Fl.

    The baked pesto chicken was so easy to make and tasted wonderful. Next time I plan on pounding the chicken breasts to give it even more flavor.

  •  Star(s)

    Yum

    Amy Gray from Austin, TX

    My husband and I loved this. I salted and peppered the chicken before tossing with the pesto and I also substituted archichoke hearts for the tomatoes. It was great and very easy to make.

  •  Star(s)

    Easy Pesto Chicken

    Jeri Kelley from Germany

    This recipe was both good and easy to make. It didn't have as much flavor as I would've liked, but still good. I suggest basting the chicken a couple of times with olive oil during cooking to help the chicken from drying out.


nutrition

Nutrition Facts

Serving Size: 4

Servings Per Recipe: 4

  • Calories: 350
  • Calories from Fat: 170
  • Total Fat: 19g (29% of DV)
  • Saturated Fat: 6g (28% of DV)
  • Cholesterol: 100mg (34% of DV)
  • Sodium: 390mg (16% of DV)
  • Carbohydrates: 3g (1% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 2g
  • Protein: 41g
  • Vitamin A: 6% of DV
  • Vitamin C: 2% of DV
  • Calcium: 25% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Try this delicious and fun way to dress up a plain loaf of bread. It's an easy and quick alternative to standard garlic bread. Welsh Rarebit combines aged Cheddar Cheese and traditional seasonings to make this Hot Seasoned Cheese Bread a versatile and tasty alternative.

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recipe

Ingredients:

  • 1 package (11-oz.) STOUFFER'S Welsh Rarebit, defrosted according to pkg. directions
  • 1 (1-lb) loaf Italian or French bread, unsliced

Directions:

PREHEAT oven to 400°F.

SLICE bread into ¾-inch slices to within ¼-inch of bottom crust. Be careful not to slice through the bottom of the crust.

SPREAD welsh rarebit on both sides of each slice. Wrap loaf in foil, keeping top exposed.

BAKE for 25 to 30 minutes or until bread is browned and crispy.

reviews

Review This Recipe
  •  Star(s)

    hahah

    neenah from ohio

    this was good

  •  Star(s)

    Cheese Bread

    Yvette Hayes from STAFFORD, TX

    I didn't use welsh rarebit, instead I used swiss and monterray jack. Still, I will make again, because it's quick and simple. Thanks.

  •  Star(s)

    not enough cheese

    Kathy Perry from Euless, TX.

    I followed the recipe exactly. Everyone liked it but said it needed more cheese. Next time I make the cheese bread I will add a little more cheese.

  •  Star(s)

    EASY,EASY QUICK & EASY GOOD

    donnabaker baker from germantown, TN

    DELICIOUS AND EASY WAY TO ENTERTAIN FRIENDS WITHOUT THE WORK, AND GET THE COMPLIMENTS TOO. IF YOU WANT YOU COULD USE PIMENTO CHEESE OR HOT PEPPERJACK CHEESE FOR COLOR AND VARIATION. VERY GOOD!

  •  Star(s)

    HOT CHEESE BREAD

    Kim Tonagel from Abita Springs, LA

    INSTEAD OF WELSH RAREBIT WHY NOT TRY SLIED JALAPENO CHEESE, THE RED & GREEN PEPPERS WILL ADD A FESTIVE TOUCH TO YOUR HOLIDAY MEAL


nutrition

Nutrition Facts

Serving Size: 0

Servings Per Recipe: 24

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    Cream Cheese, Caramel and Vanilla add delicious flavors to this easy to prepare cheesecake recipe.

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    recipe

    Ingredients:

    • 2 cups ground chocolate sandwich cookies (such as Oreos)
    • 3 pkgs. (8 oz. each) cream cheese, at room temperature
    • 3/4 cup granulated sugar, divided
    • 3 large eggs
    • 1 cup Vanilla Caramel Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
    • 1 container (16 oz.) sour cream, at room temperature
    • 1 teaspoon vanilla extract

    Directions:

    PREHEAT oven to 350° F. Grease bottom and side of 9-inch springform pan.

    PRESS cookie crumbs onto bottom of prepared pan. Place in freezer for 5 minutes.

    BEAT cream cheese and 1/4 cup sugar in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Gradually stir in Coffee-mate. Pour filling into crust.

    BAKE for 45 to 50 minutes or until edge is set but center still moves slightly.

    COMBINE sour cream, remaining sugar and vanilla extract in medium bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

    NOTE: Try substituting Hazelnut Flavor or Irish Crème Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer.

    reviews

    Review This Recipe
    •  Star(s)

      Excellent

      Ashley from Birmingham, AL

      This is incredible with a cup of coffee!

    •  Star(s)

      A hit

      JEANETTA Price from Cleveland, OH

      I made this dessert for a church bake sale and it went over really well, they were sold within 10 minutes of the bake sale starting would recommend and will make again.....

    •  Star(s)

      No Chocolate

      otis from phoenix, AZ

      I would make this with a different cookie crust, since I am allergic to chocolate; Nilla wafers or graham crackers for me!

    •  Star(s)

      Vanilla Caramel Cheesecake

      Susan from Charleston SC

      I do a lot of baking and have had my own candy/cake business before. I have tried a LOT of cheesecake recipes and this has got to be my favorite! I am going to try it with several of the coffee creamer flavors and test them out on my friends. Just imagine the possibilities!! The texture was soft and creamy. I recommend using a premade chocolate cookie crust and just crumble it into your springform pan... saves money and time.

    •  Star(s)

      Vanilla Caramel Cheesecake

      Mary Gates from CAPE CORAL, FL

      Yum! One of the easiest cheesecakes I've ever made. I loved the taste and the texture. I plan to share this recipe with my cheesecake loving friends. I know they'll enjoy it as much as I do.

    •  Star(s)

      VANILLA CARAMEL CHEESECAKE

      KAREN WHITE from LONDON, ON

      This cheesecake was so delicous and easy. I drizzled some caramel sundae topping over it for presentation. Such a huge hit!!!

    •  Star(s)

      wonderful

      Z Mangum from SAINT AUGUSTINE, FL

      My daughter loves cheesecake. She flipped over this one. Easy to make, easy to follow directions, it just didn't last long enough!!

    •  Star(s)

      VANILLA CARAMEL CHEESECAKE

      LYNNE KRIEGER from YACOLT, WA

      DELICIOUS ANS SO EASY TO PREPARE. BIG HIT WITH ALL MY FRIENDS AND FAMILY.

    •  Star(s)

      Vanilla Caramel Cheesecake

      Ruth Minsk-Whitehead from OCALA, FL

      This definitely deserves more than 5 stars. It was incredible. AWESOME!!!

    •  Star(s)

      vanilla caramel cheesecake

      Tammie Dandridge from Powhatan, VA

      This was a great recipe. Everyone loved it and couldn't believe that I made something like that.

    •  Star(s)

      Vanilla Caramel Cheesecake

      Phyllis Wiedner from HIGHLAND, IL

      Easy to follow the directions. YUMMY!!!!!

    •  Star(s)

      creamy

      warlisha reed from MEMPHIS, TN

      i love this recipe very much. it is not hard to make , and is very good to eat.


    nutrition

    Nutrition Facts

    Serving Size:

    Servings Per Recipe: 12

      *Percent Daily Values are based on a 2,000 calorie diet.

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